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Orange and Ginger Salmon Recipe

Orange & Ginger Salmon with Sweet Potato Chips

Salmon is a super healthy option for dinner and you're going to love it in this recipe. This meal is packed with flavour and so tasty that even my salmon hating husband enjoys it!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 2 Fillets Salmon
  • 1 tbsp Olive Oil
  • 1 Medium Orange
  • 2 Large Garlic Cloves
  • 4 cm piece Fresh Ginger
  • 1/4 tsp each Salt & Black Pepper
  • 2 Sweet Potatoes
Optional to Serve Alongside
  • Steamed Broccoli and Carrots
  • Sweet Potato Chips

Method
 

To make the marinade
  1. Wash the orange. Zest the skin into a bowl using the small shavings side of a grater.
  2. Cut the orange in half and juice it. Add the juice to the same bowl.
  3. Remove the skins from the garlic cloves and crush them into the same bowl.
  4. Remove the skin from the ginger and chop it into tiny pieces. Add it to the bowl.
  5. Add the olive oil, salt, and pepper, to the same bowl and mix it all together.
  6. Add the salmon fillets to the bowl so they are covered with the mixture. If preparing in advance, cover and marinade in the fridge for up to 12 hours. Alternatively, you can skip the marinating, but the flavour won't be as pronounced.
To make the sweet potato chips
  1. Peel the sweet potatoes and chop them into thin sticks. Cover with a small amount of olive oil and put in the air fryer at 180 ℃ (350 ℉) for 22-30 minutes. If you don't have an air fryer, use extra olive oil, and put them in the oven at the same temperature for 35-45 minutes. Check and turn halfway through.
To cook the salmon
  1. Pre-heat the oven to 180 ℃ (350 ℉)
  2. Line a small baking dish with foil. Add the salmon and all of the marinade, then wrap the foil over the top to cover the salmon. Place in the pre-heated oven for 20 minutes.
  3. While the salmon is in the over, cut some carrots, broccoli, or other veg, and steam it to serve alongside the salmon. Alternatively, you could cut some sweet potato chips and air fry or roast them.
  4. After 20 minutes in the oven, pull the foil back from salmon so it's no longer covered, but leave it under the salmon so your baking dish doesn't get cooked onto. Cook for a further 20 minutes.
  5. Remove the salmon from the oven. Use a knife and fork to peel the skin off each fillet. This should be quite easy not it's cooked.
  6. Serve with steamed vegetables or sweet potato chips

Notes

Storage

Finish off your serving when it's freshly cooked. I don't recommend storing leftover fish. My sensitive gut doesn't appreciate fish the next day, and in my opinion, it never stores well.